Parental Pale Ale
Brewed with my dad.
Batch size: 5 gallons
- 8 lb pale malt
- 1 lb Munich 10
- 1.5 lb organic Crystal 60
- 1 lb organic wheat malt
- 1 oz Centennial (9.5%) @ 60
- 1.5 oz Cascade pellets (5.9%) @ 30
- 1 oz Cascade (whole) (5.5%) @ 10
- 1 oz Cascade (whole) (5.5%) @ 5
Wyeast 1056, washed from September 2010
IBUs: By my calculation, about 72.
Gravity: Aiming for 1.050 - 1.055.
June 12, 2010: 2 litre starter from 200g DME. One jar of washed Wyeast 1056, harvested in September 2010 and sitting in my fridge since. Smells fruity but otherwise okay.
June 17, 2011: 8 gallons of water to 75 C. Came down to 71 C / 160 F after a lot of stirring; Dad suggested using the chiller so we tried that. Took it down 5C in about three minutes, and after a while dove to 58 C / 135 F -- lower than I wanted. We'll call it an inverse step mash. Dark wort; the crystal could've been dialed back a lot.
June 18, 2011: Brew day! 6 1/3 gallon yield; came down to 52 C overnight. Gravity 1.041, so I should hit 1.047 - 1.052 depending on evaporation. And as it turns out, I hit 1.048, which I think is close enough for me. Smells wonderful.
Pitched the yeast. Didn't filter out all the hops (ominous music...).
June 18, 2011: Going vigourously by the end of the day.
June 19, 2011: Thar she blows! The hops plugged the blow-off tube and blew out the stopper. I sanitized it as best I could, fished out the remaining hops and some kreusen (too bad I don't have another batch to add it to), and put it back on.